Sukuma Wiki- A healthy and economical braised collard greens full of flavor and Spice . Collard greens done right! Vegan or not!
Eating kale week after week can become a bit of a drag if you are trying to consume more greens, so I’m happy to share this recipe of another kind of green – Sukuma Wiki aka braised collard greens-African Style
Sukuma wiki is a very rustic African dish, enjoyed in many parts of East African countries like Kenya, Tanzania- just to name a few. It is a Swahili phrase meaning, “to stretch the week” especially when paired Ugali (cornmeal fufu).
So many people speak of kale as THE super greens and the foodie world is smitten with kale; it’s now featured in everything from main dish to snacks. What the world doesn’t talk much about is Collard Greens.
Do you know collard greens are right up there with kale? These powerful greens provide an excellent source of vitamins A, C, K calcium and are quite tasty too! Some side-by-side comparisons even give collard greens a slight edge. Just something to think about when you are in the supermarket
Other than adding to stews, sides and one pot meals this is one the way I like to eat collard greens-especially those times when am watching my waistline and trying to eat healthy. Like me, I am trying ….
This tasty African greens can be made totally vegan or cooked with just a few ingredients or you can take it over the top with protein and spices. So you know, I did go over the top, adding protein, garlic and a variety of bold spices- coriander, curry, garlic and cayenne pepper for some heat. You may add or subtract any spice for personal preference.
Most people love cooking their greens for a prolonged amount of time – not me. 7- 10 minutes, tops for me.
- 1 kale bunch or collard greens
- 1-2 cups chopped or ground beef/chicken optional
- 3 medium tomatoes diced
- 1-2 teaspoons minced garlic
- 1 large white onion
- 2 or more tablespoons canola or cooking oil
- 1 Tablespoon smoked paprika
- ½ teaspoon coriander
- 1/2 teaspoon curry or turmeric spice
- ½ teaspoon cayenne pepper or more
- ½ juiced Lemon about 1 tablespoon
- Tablespoon bouillon powder or cube
- In a medium- large skillet, add oil, onions, and garlic, and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
- Then add, tomatoes , curry, coriander and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.
- Add minced meat, bouillon powder; stir until ingredients have been thoroughly combine. Simmer for about 5 minutes or more. Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 5-10 minutes until flavors have blend and greens are cooked, according to preference. Adjust seasonings –Salt and pepper, turn off the heat.
- Remove from the heat and let it cool. SERVE WITH UGALI.